Step 1: Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 to 1.5 cups of the starchy pasta water. Drain the pasta and set aside.
Step 2: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it brown.
Step 3: Remove the skillet from the heat. Add the lemon zest and half of the fresh lemon juice to the garlic and olive oil mixture. Stir to combine.
Step 4: Add the drained pasta to the skillet with the lemon-garlic mixture. Add the chopped fresh parsley, basil, and chives (if using).
Step 5: Begin tossing the pasta vigorously. Gradually add about 1/2 cup of the reserved pasta water, tossing continuously, until a light, glossy sauce forms that coats the pasta. Add more pasta water a tablespoon at a time if needed to reach your desired consistency. The starch in the water will help emulsify the sauce.
Step 6: Taste the pasta and season with salt and black pepper to your liking. Add the remaining lemon juice if you prefer a more pronounced lemon flavor.
Step 7: Serve immediately, topped with grated Parmesan cheese, if desired, and an extra drizzle of fresh extra virgin olive oil. Enjoy your delicious lemon herb pasta!